Blueberry Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/4 cup(s) all-purpose flour |
1/4 cup(s) sugar |
2 tablespoon(s) unsalted butter cut into pieces |
1/3 cup(s) pecans chopped |
2 cup(s) all-purpose flour |
1 tablespoon(s) baking powder |
1/2 teaspoon(s) salt |
2/3 cup(s) sugar |
2 teaspoon(s) grated lemon rind |
1&1/2 cup(s) blueberries |
1/2 cup(s) milk |
1/2 cup(s) unsalted butter melted and cooled |
2 eggs lightly beaten |
Directions:
1. Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl. Cut in 2 tbs butter with mixer until mixture is crumbly. Stir in nuts. Set aside. Combine 2 cups flour, baking powder, salt, 2/3 cup sugar and lemon rind in a large bowl. Add blueberries and toss gently to combine. Make a well in center of mixture. Combine milk,1/2c butter and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling 2/3 full. Sprinkle evenly with nut mixture. Bake at 400 for 15-20 minutes or until golden. Remove from pans immediately.
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